Lemon Zucchini Cake Recipe
Recipe By Mom on Timeout
This lemon zucchini cake is so moist, undeniably delicious and topped with a lemon glaze that will keep you coming back for one more slice.
5
17 Rating -
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Eggdiet
55minstotal
10minsPrep
45minsCook
55m.total
10m.Prep
45m.Cook
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ingredients serve
serve1
Add to Shopping ListIngredients for Lemon Zucchini Cake Recipe
- 0.13 cup Granulated sugar
- 0.60 tablespoon Extra virgin olive oil
- 1/5 Eggs room temperature
- 0.03 cup Vanilla almondmilk
- 1/5 tablespoon Lemon juice
- 1/10 teaspoon Vanilla or almond extract
- 1/5 cup Cake flour can substitute ap flour following directions here
- 0.13 teaspoon Baking powder
- 1/20 teaspoon Kosher salt
- 0.15 cup Shredded zucchini drained and squeezed dry
- 1/5 tablespoon Lemon zest
- 1/10 cup Powdered sugar
- 1/10-1/5 tablespoon Lemon juice
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Mom on Timeout